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Friday, April 23, 2010

Breakfast Gems

This recipe came from freshman home economics class at Auburn University in 1967. It was always a hit when I made it in the 1970's, but had not made it since. It was written on a recipe card that I recently found. When Grumpy's Honeybunch announced the muffin contest, I immediately thought of it and sent it to her.

I was curious if it still was as good as I remembered, so decided to break down and bake it (I have not been baking anything since there are only two of us to eat it and we do not need all those extra calories sitting around).

Breakfast Gems

1 3/4 cup flour
2/3 cup sugar
2 tsp baking powder
1 tsp salt
1 egg
1/3 cup oil
2/3 cup milk
1/3 cup drained, crushed pineapple (small can)
1/4 cup fruit preserves

Mix dry ingredients. Mix egg, oil, milk, pineapple. Mix together to moisten. Spoon into muffin cups 1/2 full. Top each with a tsp preserves. Bake at 400 degrees for 20-25 minutes.

Changes I made:  As I mixed these up, ideas came to me.  I drained the juice into a cup and just put in enough milk to bring it up to the 2/3 cup measure.  I also tossed in a handful of sweet shredded coconut.

We liked them for breakfast, but they were really good served for dessert with whipped cream.
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